Lemon Nut Cake Recipe

Name: Lemon Nut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. butter; 2 1/2 c. sugar; 6 eggs (unbeaten); 1 lb. candied cherries, cut in halves or smaller; 1 lb. white raisins; 1 lb. nuts, chopped (about 4 c.); 4 c. flour; 1 tsp. salt; 1 tsp. baking powder; 3 oz. lemon extract

Servings: persons

1 lb. butter
2 1/2 c. sugar
6 eggs (unbeaten)
1 lb. candied cherries, cut in halves or smaller
1 lb. white raisins
1 lb. nuts, chopped (about 4 c.)
4 c. flour
1 tsp. salt
1 tsp. baking powder
3 oz. lemon extract

1
Soften butter; add sugar.
2
Cream well.
3
Add eggs one at a time, beating well after each.
4
Sprinkle the fruits and nuts with 1 cup of flour; set aside.
5
Add baking powder and salt to the remaining 3 cups of flour; sift together.
6
Gradually add flour mixture to batter.
7
Mix in cherries, raisins and nuts.
8
Add lemon extract.
9
Bake in a tube pan for 2 hours at 300u00b0, then 30 to 45 minutes at 325u00b0.
10
Treat as a fruit cake, but do not pour liquor on it.
11
Do not ice cake.

2489

kcal

Calories

109

Fat

338

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. butter, 2 1/2 c. sugar, 6 eggs (unbeaten), 1 lb. candied cherries, cut in halves or smaller, and more.

Yes, Lemon Nut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Nut Cake

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